Oh Vanilla Ice. How your song always used to get me excited, thinking I was about to hear Queen and David Bowie sing Under Pressure. The disappointment every time…
Still, there’s no denying that the song has entertainment value, especially with the 80’s film clip. Ha ha ha. Oh lordy.
I originally made this ice cream with coconut milk but found that the coconut was a little too overpowering, outshining the vanilla beans. I decided to give it a go with cashew milk, as I thought the flavour might be a bit more neutral and the consistency creamier. I think it worked out really well, and I enjoy the subtle hint of cashew.
Vanilla Bean Cashew Ice Cream
400ml cashew milk
400ml coconut cream
1/3 cup agave nectar
2 vanilla beans
1 tsp vanilla extract
1/8 tsp sea salt
1 Tbsp arrowroot
1 Tbsp vodka
Heat cashew milk, coconut cream, agave and salt in a pot over medium-low heat. Scrape vanilla bean out and add to pot, chucking the pods in as well to cook out all the flavour.
Remove a small amount of liquid from the pot and whisk arrowroot into it, before returning it to the pot.
Turn off heat and stir through vodka. The vodka helps by acting as an ‘anti-freeze’, which means your ice cream will stay creamy rather than going as hard as a rock. Cool trick huh?
Transfer to a bowl and place in the fridge until mixture is completely cool. Remove vanilla bean pods and pour mix into ice cream maker to do its magic! Once complete, eat straight away for a soft serve style ice cream, or transfer to the freezer to firm up.
If you don’t have an ice cream maker, do not fear, you can still make ice cream! You will just need to pour the mix into a dish of some sort and place it in the freezer, and check in on it every half an hour or so to whisk it up until it freezes. This is important to ensure you get the creamiest ice cream possible!
I served this with some pureed strawberries on top and a shaving of chocolate and/or a sprig of mint. Deeelicious.